If you’re craving a light, refreshing dish that bursts with vibrant flavors and textures, you’re going to love making this Fresh Spring Rolls with Peanut Sauce Recipe. These delicate Vietnamese-inspired rolls are packed with crisp vegetables, tender rice noodles, and fragrant fresh herbs, all wrapped up in soft rice paper. Paired with a creamy, slightly sweet and savory peanut sauce, this recipe is an absolute crowd-pleaser that feels like a delicious little celebration in every bite.
Ingredients You’ll Need
The magic of this Fresh Spring Rolls with Peanut Sauce Recipe is all in its simple, fresh ingredients. Each component brings something special to the table — from the cool crunch of vegetables to the aromatic pop of herbs and the satisfying texture of rice noodles. Collecting these basics means you’re just a few steps away from a colorful, wholesome meal.
- Rice paper wrappers: These delicate sheets wrap everything up, becoming tender and slightly chewy after a quick soak.
- Cooked rice vermicelli noodles: Soft noodles add a gentle texture that complements the crisp veggies perfectly.
- Shredded lettuce or napa cabbage: Provides a fresh, crunchy base in each roll.
- Shredded carrots: Adds sweetness and vibrant orange color.
- Thinly sliced red bell pepper: Brings a mild peppery crunch with a splash of bright red.
- Julienned cucumber: Crisp and cooling, balancing the other flavors nicely.
- Fresh mint leaves: The mint offers a cool, refreshing lift to every bite.
- Fresh cilantro leaves: Adds a burst of herbaceous brightness.
- Fresh basil leaves: Provides an aromatic and slightly sweet flavor that’s very distinctive.
- Creamy peanut butter: The base for the sauce that ties all the flavors together.
- Soy sauce: Adds a salty depth to the peanut sauce.
- Hoisin sauce: Contributes a rich, slightly sweet undertone.
- Rice vinegar: Brings acidity that balances the sauce’s richness.
- Sesame oil: Offers a toasty nuttiness to round out the peanut sauce.
- Honey or maple syrup: Just a touch to give the sauce a gentle sweetness.
- Warm water: Used to thin the peanut sauce to the perfect dippable consistency.
How to Make Fresh Spring Rolls with Peanut Sauce Recipe
Step 1: Prepare Your Ingredients
Start by prepping all the vegetables and noodles so everything is ready to roll. Shred the lettuce or napa cabbage and carrots, thinly slice the red bell pepper, julienne the cucumber, and pick the fresh herbs from their stems. Have your rice noodles cooked and drained, laid out for easy assembly.
Step 2: Soften the Rice Paper Wrappers
Fill a large shallow bowl with warm water. One at a time, dip each rice paper wrapper into the water for about 10 to 15 seconds. You want them softened but still sturdy enough to handle without tearing. Lay the softened wrapper flat on a clean surface, ready for the layering.
Step 3: Layer the Fillings
In the center of the wrapper, arrange a small handful of rice vermicelli noodles first. Then add a mix of shredded lettuce, carrots, bell pepper slices, cucumber strips, and a few leaves of mint, cilantro, and basil. Be sure not to overfill, so it’s easy to roll without bursting.
Step 4: Roll Up Your Spring Rolls
Fold the sides of the rice paper inward toward the center, gently pressing the fillings to keep everything snug. Then, starting at the bottom, roll up tightly like a burrito. This seals all those fresh flavors inside in a beautifully compact package. Repeat with the remaining wrappers and fillings.
Step 5: Whisk Together the Peanut Sauce
In a bowl, combine the creamy peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, and honey or maple syrup. Whisk everything together until smooth, adding warm water a tablespoon at a time until the sauce reaches a creamy, dip-able consistency that’s neither too thick nor too runny.
How to Serve Fresh Spring Rolls with Peanut Sauce Recipe
Garnishes
Add a sprinkle of crushed peanuts or toasted sesame seeds over the peanut sauce for extra crunch and a hint of nuttiness. A few lime wedges on the side bring an optional citrusy brightness that pairs wonderfully with the fresh rolls.
Side Dishes
These spring rolls shine as a light appetizer or a whole meal alongside a crisp Asian-style salad or a bowl of comforting hot miso soup. Serve with steamed edamame or a simple cucumber salad for a complete, refreshing spread.
Creative Ways to Present
For a fun party platter, slice the rolls diagonally and arrange them upright on a board for an eye-catching display. You can also set out little bowls of peanut sauce for dipping alongside vibrant vegetable sticks or even a handful of crispy fried shallots sprinkled on top for added texture.
Make Ahead and Storage
Storing Leftovers
Keep any leftover spring rolls tightly wrapped in plastic wrap and stored in an airtight container in the refrigerator. Place a damp paper towel over them to maintain moisture and prevent drying out. They’re best eaten within 1 to 2 days for peak freshness.
Freezing
Rice paper spring rolls don’t freeze well because the wrapper can become soggy upon thawing. For best results, prepare the components ahead of time but assemble the rolls fresh when ready to eat.
Reheating
Since these are fresh, no-cook spring rolls, reheating isn’t necessary or recommended. Instead, enjoy them cold or at room temperature with the creamy peanut sauce for dipping.
FAQs
Can I add protein to this Fresh Spring Rolls with Peanut Sauce Recipe?
Absolutely! Cooked shrimp, grilled chicken, or firm tofu are fantastic additions that pair beautifully with the fresh vegetables and peanut sauce for a more filling meal.
What can I use if I don’t have hoisin sauce for the peanut sauce?
If you can’t find hoisin sauce, try substituting with a bit of plum sauce or a mixture of soy sauce and a touch of brown sugar to achieve a similar sweet and savory flavor.
How do I prevent the rice paper from sticking to itself?
Make sure to only soften one wrapper at a time and use a clean, lightly dampened surface to lay it on. Avoid stacking softened wrappers as they can stick together easily.
Is this recipe gluten-free?
Generally, yes as long as you use gluten-free soy sauce and hoisin sauce. Check labels carefully or look for gluten-free alternatives to keep the dish safe for gluten sensitivity.
Can I prepare these spring rolls ahead of time for a party?
You can prep all the ingredients and sauces in advance, then assemble the rolls just before serving to keep them fresh and prevent sogginess.
Final Thoughts
There’s something so joyful about rolling up fresh, crisp veggies with fragrant herbs and dipping them into luscious peanut sauce. This Fresh Spring Rolls with Peanut Sauce Recipe is a fantastic way to brighten any meal, impress friends, or just treat yourself to a healthy, flavorful bite. Give it a try and savor every delicious roll — I promise you’ll come back for more!
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Fresh Spring Rolls with Peanut Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 2 rolls each)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
Description
Fresh Spring Rolls with Peanut Sauce are a light and refreshing Vietnamese appetizer featuring rice paper wrappers filled with vermicelli noodles, crisp vegetables, and fresh herbs, served alongside a creamy and flavorful peanut dipping sauce. This no-cook recipe makes for a healthy, vibrant, and visually appealing dish perfect for gatherings or a quick snack.
Ingredients
Spring Rolls
- 8 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 teaspoons honey or maple syrup
- 2–3 tablespoons warm water to thin
Instructions
- Prepare Ingredients: Prepare all the vegetables by shredding, slicing, and julienning as noted, and cook the rice vermicelli noodles according to package instructions. Arrange all fillings and noodles in an assembly line for easy rolling.
- Soften Rice Paper Wrappers: Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until it just softens and becomes pliable without tearing.
- Assemble Rolls: Lay the softened wrapper flat on a clean surface. Place a small amount of rice vermicelli noodles in the center, then layer with shredded lettuce, carrots, red bell pepper, cucumber, and fresh herbs evenly.
- Roll the Spring Rolls: Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom up like a burrito until fully enclosed. Repeat the process for the remaining wrappers and filling.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, and honey or maple syrup. Gradually add warm water, stirring until the sauce achieves a smooth, creamy consistency suitable for dipping.
- Serve: Arrange the spring rolls on a plate and serve with the peanut sauce on the side for dipping. Keep a damp towel over the rolls if preparing ahead to prevent drying out.
Notes
- You can add cooked shrimp, tofu, or grilled chicken inside the wraps for added protein.
- Keep a damp towel over finished rolls to prevent them from drying out before serving.
- The peanut sauce can be made ahead and stored in the fridge for up to 5 days.
